Monday, September 18, 2006

Sweet Corn Chowder (with tofu)

I served this chowder as an appetizer at last night's dinner. Everyone would take a bite, then say "this is really good." Take another bite and say "this is really really good." Finish it off and say "that was really good." I'll definitely be serving this again. That's why we cook, right? For all the compliments!

Heat the oil in a dutch oven and cook onions, corn, carrots, and potato until softened slightly. Add 2 cups of the vegetable broth, garlic, and spices and continue cooking until veggies are soft.

Meanwhile, puree tofu in a blender or food processor. When smooth, add in 2 to 3 cups of the soup (about half) and blend until smooth. Stir the puree back into the remaining soup. Heat over moderate heat, stirring occasionally, until hot. Taste and adjust seasonings.